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Squash Casserole
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Description
This casserole reminds me of a “meat and three” place my husband and I loved while attending Ole Miss. Hotty Toddy!
Ingredients
- 3 pounds Yellow Squash, Sliced
- 5 Tablespoons Butter, Divided
- ½ cups Chopped Onion
- 1 cup Sharp Cheddar, Shredded
- 2 whole Large Eggs, Lightly Beaten
- ¼ cups Mayonnaise
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1 log Ritz Crackers, Crushed (1 Sleeve From A 12 Ounce Box)
Preparation
Cook squash in boiling water for 8 – 10 minutes or until just tender. Drain well, pressing out water in the collander.
Melt 4 Tablespoons of butter in a small skillet and saute onion for about 5 minutes. Stir together squash, onion, cheese, eggs, mayonnaise, sugar and salt. Spoon lightly into a greased 11 x 7 baking dish.
Melt remaining 1 Tablespoon of butter and mix with crackers and sprinkle over all.
Bake at 350 degrees for 30-35 minutes.
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